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Herb & Pepper-Rubbed Pork Roast with Black-Eyed Pea Salsa

Southerners traditionally eat black-eyed peas on New Year’s Day for good luck in the coming year. With its black-eyed pea salsa, this Cajun-style roast recipe is perfect anytime you’re looking for a little luck.

Southerners traditionally eat black-eyed peas on New Year’s Day for good luck in the coming year. With its black-eyed pea salsa, this Cajun-style roast recipe is perfect anytime you’re looking for a little luck.

Preparation

Trim fat from pork roast. Pat dry with paper towels. On a sheet of wax paper, sprinkle rub in an even layer. Roll pork in rub to coat on all sides. Place pork on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into center of roast. Roast for 1 1/4 to 1 1/2 hours or until meat thermometer registers 150°F.

Meanwhile, stir together black-eyed peas, salsa, green onions and the remaining 1/2 teaspoon pepper in a medium bowl. Cover and chill until serving time. (Or if desired, serve warm: place in a medium saucepan; bring just to a boil over medium heat.) Cover roast with foil; let stand for 15 minutes. The temperature of the meat after standing should be 160°F.